Grilled Mahi-Mahi Tacos with Pineapple Salsa 🌮🐟🍍
These Grilled Mahi-Mahi Tacos with fresh pineapple salsa are everything you want in a taco—light, tangy, juicy, and packed with tropical vibes. Perfect for Taco Tuesday or a sunny weekend dinner, this recipe is healthy, quick, and bursting with flavor. 💚
Why You’ll Love These Fish Tacos 💚
- ✅ Fresh & Light: Mahi-mahi is mild, lean, and perfect for grilling.
- ✅ Tropical Twist: Sweet pineapple salsa adds juicy contrast to smoky fish.
- ✅ Quick to Make: From grill to plate in under 30 minutes.
- ✅ Customizable: Make it spicy, creamy, or even low-carb with lettuce wraps.
🐟 Mahi-Mahi Taco Recipe with Pineapple Salsa
Ingredients
-
- For the Fish:
- 1 lb mahi-mahi fillets, skin removed 🐟
- 1 tbsp olive oil 🫒
- 1 tsp ground cumin 🌿
- 1 tsp smoked paprika 🌶️
- ½ tsp garlic powder 🧄
- Salt & pepper to taste 🧂
- Juice of ½ lime 🍋
-
- For the Pineapple Salsa:
- 1 cup fresh pineapple, finely diced 🍍
- ¼ red onion, finely chopped 🧅
- 1 small jalapeño, seeded and minced 🌶️
- 2 tbsp fresh cilantro, chopped 🌿
- Juice of ½ lime 🍋
- Salt to taste 🧂
- To Serve:
- 8 small corn or flour tortillas 🌮
- Optional toppings: shredded cabbage, avocado, lime wedges, sour cream or Greek yogurt 🥑🍋
👩🍳 Step-by-Step Instructions (Expanded)
- Preheat grill or skillet:
Heat your grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking. - Prepare the fish:
- Pat mahi-mahi dry with paper towels.
- In a bowl, combine olive oil, cumin, paprika, garlic powder, lime juice, salt, and pepper.
- Rub the mixture evenly over both sides of the fish.
- Grill the fish:
Grill the mahi-mahi for 3–4 minutes per side or until opaque and lightly charred. Use a fork to flake into large pieces once cooked through. - Make the pineapple salsa:
- In a bowl, mix pineapple, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
- Taste and adjust seasoning. Let sit while the fish cooks to let flavors meld.
- Warm the tortillas:
Warm tortillas on the grill or stovetop for 10–20 seconds per side until soft and pliable. - Assemble the tacos:
Place flaked mahi-mahi on each tortilla, top with pineapple salsa, and add any desired toppings like avocado or shredded cabbage. Serve with lime wedges. 🌮🍍
💡 Flavor Tips & Taco Variations
- ✨ Make it spicy: Add hot sauce or use serrano peppers in the salsa.
- ✨ Creamy finish: Drizzle with chipotle mayo or Greek yogurt lime sauce.
- ✨ Low-carb version: Serve in lettuce wraps or over a salad bowl.
- ✨ No pineapple? Try mango, peach, or grilled corn salsa instead.
🍍 Nutritional Highlights
Mahi-mahi is a lean, low-calorie fish packed with protein, selenium, and B vitamins. Paired with vitamin-C-rich pineapple and fresh herbs, these tacos are light, refreshing, and nourishing—perfect for summer meals or clean eating.
🧊 Make-Ahead & Storage Tips
- ✅ Salsa: Can be made up to 1 day in advance—store chilled in an airtight container.
- ✅ Fish: Grilled fish can be stored in the fridge for up to 2 days—reheat gently or enjoy cold in bowls.
- ✅ Assembly tip: Assemble tacos just before serving to keep tortillas from getting soggy.
❓ Frequently Asked Questions
Can I use frozen mahi-mahi?
Yes! Just thaw it completely in the fridge overnight and pat dry before grilling to avoid excess moisture.
What if I don’t have a grill?
No worries! A cast iron skillet or grill pan works great on the stovetop. You can also broil the fish in the oven.
How do I keep the tacos from falling apart?
Double up on tortillas, warm them first, and don’t overload them with filling. Use a taco holder or fold and eat with care!
Fresh, Tropical & Taco Night Ready 💚
Bring a taste of the tropics to your table with these vibrant mahi-mahi tacos! 🌮🐟💬 Leave a comment below or tag your taco stack on Pinterest—it’s a fiesta in every bite.
